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Trans fatty acids (TFAs) are produced by the food industry during partial hydrogenation of edible vegetable oils, such as soybean oil, canola oil and cottonseed oil. This industrial process leads to oils that are more solid at room temperature and have better physical properties for food processing, including increased shelf life. Low levels of TFAs are also found in fat from ruminant animal products, such as meat and dairy foods. However, industrially produced TFAs and ruminant sources are not chemically identical.

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